Recipe

Couscous patties with spinach salad

Apr 30, 2009 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 8
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Ingredients

Couscous patties
  • 3/4 cup couscous
  • 1/2 teaspoon vegetable stock powder
  • 100 gram fresh reduced-fat ricotta, crumbled
  • 1 egg, lightly beaten
  • 1/4 cup chopped basil
  • 1 tablespoon light olive oil
  • spinach salad, to serve
  • 1/3 cup non-fat greek-style yoghurt
  • 1 tablespoon dijon mustard
Spinach salad
  • 60 gram baby spinach leaves
  • 1 ripe avocado, chopped
  • 1 small red onion, halved, thinly sliced
  • 1 tablespoon light olive oil
  • 2 tablespoon white wine vinegar

Method

Couscous patties
  • 1
    Place couscous and stock powder in medium heatproof bowl. Stir in ¾ cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, separate grains.
  • 2
    Add ricotta to couscous with egg and basil. Roll tablespoons of mixture into balls. Flatten to 4cm patties.
  • 3
    Heat oil in large frying pan over moderate heat. Cook patties, in batches, for 1-2 minutes each side or until golden. Drain on paper towels. Reheat pan between the batches when necessary.
  • 4
    Combine yoghurt and mustard. To make spinach salad, combine spinach, avocado and onion in a medium bowl. Whisk oil and vinegar; drizzle over salad. Gently toss to combine.
  • 5
    Serve patties with yoghurt sauce and salad.

Notes

Ricotta is a good, low-fat source of calcium. Patties are great for lunchboxes.

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